Fried cod with charmoula

Additional needs: food processor.

Cut the red onion very finely.

Finely chop the garlic.

Cut the peppers into small cubes.

Finely chop the coriander and leaf parsley.

Press and grate the lemon.

In a bowl, mix the onion, garlic, paprika, coriander, parsley, paprika, cumin, salt, freshly ground black pepper, lemon zest, two to three tablespoons of lemon juice and half of the olive oil into a charmoula.

Let the charmoula stand for thirty minutes, so that the flavors can interact.

Rub the pieces of cod with leftover lemon juice, salt and black pepper and leave them for five minutes.

Grind the pistachio nuts in the food processor and mix the flour.

Transfer this mixture to a deep plate and swirl the cod fillets through it.

Press well.

Heat the rest of the oil in a frying pan and bake the cod fillets in nice brown and cooked in eight to ten minutes.

Serve them on warm plates and spoon the charmoula next to it.

Delicious with carrots and spring onion from the oven and couscous.

Tip: Pour in this dish a full-fresh white wine, such as Qué Mas Sauvignon Blanc or Kaaps Pleasure Chenin Colombard.